At the time when grapes and quinces ripened, the ladies of Dubrovnik prepared sweet delicacies, which were kept in cupboards and served on Saint Nicolas Day, Saint Lucy’s Day, at Christmas and New Year, until the Festival of St Blaise. They included kontonjata (quince cheese) and red and brown mantala (must cheese) served with a glass of rose petal liqueur (rozolin), dried figgs offered with a glass of brandy, and the fragrant and luscious home-made arancini, the candied sour and sweet orange peel.

Taste this Dubrovnik dish typical of winter and great festivities,...

There are three kinds of green menestra (cabbage and smoked meat stew).